Danche White Honey - Ethiopia

Brix, expressed as degrees Brix (°Bx), measures the amount of dissolved solids in a liquid by measuring its relative density. You might wonder how this related to coffee. One degree Brix is equal to 1 gram of sucrose in 100 grams of solution, or 1% sugar. And that’s a quality we’re always tasting for here at Tandem: sweetness. When the Danche White Honey is harvested it must have greater than 23 Degrees Brix. >23% sugar. Picked at maximum ripeness, measured to ensure Brix, and the coffee is then dried with fruit still on for 48 hours - this part of the process is why it’s called honey. The thought is that leaving the fruit on will impart even more sweetness to the coffee’s final flavor profile. We’d say the process is a success!